Sauced meat package of Chinese cabbage: 2 kg of Chinese cabbage, 65438+ 0 kg of mushrooms, 2 kg of sauced meat. Blanch mushrooms and cabbage in hot water, dice them respectively, mix in diced pork with sauce, add pepper, soup, salt and oil, and stir well to make stuffing. Wrap the stuffing in the prepared dough and put it in a steamer to wake it up. After volume expansion, steam over high fire for 15 minutes. Turn off the fire and open the lid after 5 minutes.
Spiced meat package: the meat is peeled and blanched, chopped into small pieces. Pour thirteen spices, soy sauce, salt, ginger, onion, pepper, pepper powder and cooking wine into the chess pieces and mix well. Heat the oil pan. First, stir-fry some onions and ginger, then add sweet noodle sauce and sugar. Stir-fry a few times, pour in minced meat mixed with seasoning, stir-fry, stir-fry gravy, then pour in a little soy sauce, turn off the fire and let it cool to get meat sauce. Mix the remaining onion and ginger into the cold meat sauce, and then add chicken essence and a little salt according to your own taste, so that the stuffing of the sauce meat bag is ready. I won't repeat the other steps, I believe everyone knows how to do it.
Soup meat package: buy 3 parts fat and 7 parts lean meat, cook in advance and cut into diced meat. Add Jiang Mo and Haitian soy sauce, so there is no need to add salt. You can add some soy sauce to color. Haitian soy sauce becomes salty if you add too much. Pay attention to the quantity. You can taste the salinity of the sauce before operation, which will give you a good idea. Add some raw flour and a little water, so the effect will be as thick as the stuffing of barbecued pork buns! Stir well to get the filling! Needless to say, other steps.